Iced cucumber soup with feta cheese crumble

Beautifully refreshing, Andy Water's easy cucumber soup recipe is the perfect starter for a summer lunch or dinner party, as everything can be prepared ahead of serving. With no cream or stock added the intensity of the cucumber is the star of the dish, enhanced by fragrant herbs and a salty kick from the frozen feta sprinkled over to garnish.

Mix together the diced cucumber and tomato and divide between bowls, pouring over the chilled cucumber soup. Remove the feta from the freezer and coarsely grate over the soup to form a crumb, finishing with a drizzle of olive oil, coriander cress and edible flowers to garnish

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.